Tuesday, May 19, 2009

Holy Shitake!

I was lurking on the PPK forums a few nights ago when I stumbled upon a mention of Shitake Bacon. I'd heard about the wonders of both eggplant bacon and mushroom bacon before, but I'd never tried either. This morning, I finally sampled the wonders of Shitake Bacon:

Yum, yum, yum. That's what I have to say about it. Though the texture (and size) is a little different from soy bacon substitutes, the shitake bacon tastes as good (or maybe even better) than Smart Bacon or other subs I've tried.

As for a recipe, I stupidly didn't write or print the recipe I saw on the PPK and a search later yielded no results. But a quick Google search brought me to this YouTube videoof someone named Jenny demonstrating her shitake bacon recipe. You outta watch it, but since I changed things up a bit (namely the cooking time), I'll share what I did.

Preheat oven to 400 degrees. Drizzle soy sauce over mushrooms in a mixing bowl. You don't want to drown them in it, just make sure they all get coated. Add Liquid Smoke (a little dab will do ya) and olive oil. Stir and allow to marinate for about 10 minutes. The mushrooms should absorb all the liquid. Spread out on a baking sheet and bake for about 30 to 35 minutes or until most are crispy. Note: The original recipe said to bake for 10 minutes, but mine weren't crispy at all after ten. So you might wanna check them often.

Viola! Now you have some awesome bacon for breakfast, to sprinkle over salads, or to top soups. I served mine with a quick Tofu & Hash Brown Scramble:

20 comments:

Bacon was my very favorite pregan thing to eat and after a one time disastrous experiment with a mock meat bacon sub I've been scared off. But these look delicious and so simple! We rarely get a wide variety of mushrooms here in Bahrain, do you think I could try this with portabellas?

My name is Bianca ...

About Me

I'm an 11-year vegan, 21-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.